Chocolate Caramel Pie

This easy chocolate caramel pie is a bit of a showstopper. Layers of biscuit, caramel, chocolate ganache, cream and finished with chocolate curls. There is something here for everyone.


I've been wanting to make a Millionaires Shortbread-style pudding for some time now. With a family gathering coming up it seemed the perfect opportunity to try out a new idea and of course I would have to do a test run first. I decided to use the idea of the layers but make the chocolate layer softer with a ganache and cheating by using tinned caramel which is slightly too squidgy for millionaires shortbread but just perfect for a dessert like this.

I have used my Giant Chocolate Chip Cookies recipe for the biscuit base, following the note at the bottom of the recipe by adding cocoa to make a double chocolate chip chocolate biscuit. You can of course buy any chocolate gluten-free biscuit should you prefer.

Gluten-Free Chocolate Caramel Pie

Combining two of my favourite ingredients - chocolate and caramel.

Ingredients

Makes a 24cm pie, serves at least 8 people

For the base:

  • 225g Giant Chocolate Chip Cookies with added cocoa to make double chocolate chip - see note at bottom of cookie recipe (or use shop bought)
  • 75g butter

For the layers:

  • 397g tin of caramel
  • 250g dark chocolate (I think Belgian chocolate works well)
  • 600ml/1 pint double cream

Method

  • Melt the butter in a saucepan.
  • Using a food processor, make fine biscuit crumbs.
  • Stir the crumbs into the melted butter.
  • Press into a greased 24cm flan tin.
  • Allow to cool in the fridge for at least an hour.
  • Spread the base with caramel.
  • Reserve 140ml/¼ pint of the cream for final topping.
  • Put the rest of the double cream (420ml/¾ pint) in a saucepan and bring to the boil.
  • Once boiling, remove from the heat and add 200g of the chocolate (broken into chunks) to the cream.
  • Stir well until all the chocolate is melted.
  • Allow to cool and refrigerate (for around 30 minutes) until slightly thicker.
  • Pour into the flan base, covering the caramel.
  • Allow to set in the fridge for at least 3 hours or overnight.
  • Whip the remaining cream until stiff.
  • Spread over the top of the pie.
  • At this stage you can leave the pie for up to around 12 hours before serving.
  • Top the pie with the remaining 50g for chocolate, either simply grate or make into chocolate curls.
  • To make the chocolate curls/shards, melt the chocolate and spread onto the back of a metal baking tray (this must not have non-stick coating on/just a plain metal tray).
  • Put in the freezer until cold and set.
  • Using a cheese slice, make chocolate curls (see tips below).
  • Scatter the curls or gratings over the cream and serve.

To make the chocolate curls, simply search on the internet 'making chocolate curls'. You will find lots of hints and tips. I find a cheese slice works the best as there is little chance of injury and they make pretty nifty curls if the chocolate is just the right temperature. I don't like using a knife as I think it is too dangerous. If in doubt, simply grate the chocolate and scatter over the top. It will still look, and taste, great!